Another cookie from the cocktail cookies section. The goat cheese and chive cookies were a big hit in my house especially with my son.
I was able to find Turkish apricots in my local grocery store. They were soft so I skipped the soaking instructions. Finely chopped tarragon is rubbed with the sugar and creamed with the butter. This recipe is unique as it has olive oil as well. I am beginning to see the beauty of baking with olive oil.
The completed dough is divided in half, rolled between sheets of parchment paper and chilled in the freezer for one hour. I took great care to not roll my dough too thin as I have been known to do.
These were light and flaky, very tender. My husband and I liked them but we are discovering that tarragon is not our favorite herb. My son did not like them at all. He requested that I stick with the goat cheese and chive ones.
Anytime Tarragon-Apricot Cookies page 432.